Shrimp and Veggie Fettuccine with Cauliflower Alfredo

INGREDIENTS

• 4 cloves garlic, minced
• 1 teaspoon unsalted butter
• 1 large head cauliflower, chopped into florets
• 1 cup vegetable broth
• ¾ cup whole milk
• ¼ cup freshly grated parmesan cheese, plus (optional) more for serving
• ½ pound of shrimp, peeled and deveined
• 2 cups cremini mushrooms, sliced
• 4 cups spinach
• Salt & pepper, to taste
• ¾ pound fettuccine (or pasta), cooked according to directions.

INSTRUCTIONS

1. In a large pot, steam the cauliflower for about 8 minutes, until soft when pierced with a fork.
2. Melt the butter in a large skillet over medium heat and add the garlic. Cook for 1-2 minutes, until just fragrant.
3. Combine the steamed cauliflower, cooked garlic, vegetable broth, milk, and parmesan cheese in a blender or food processor and purée until smooth and creamy. Set aside.
4. In the same pan you cooked the garlic in, add the shrimp and sauté for 2 minutes over medium high heat. Add the mushrooms and spinach and continue cooking until the spinach melts, and the shrimp is cooked completely through.
5. Add the sauce to the pan with the shrimp and veggies and cook until heated through, stirring to combine. Season with salt and pepper, to taste.
6. Toss the sauce with the cooked fettuccine and serve with freshly grated parmesan cheese on the side.

 

Enjoy it!

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Cauliflower Crust Pizza

Ingredients:

For the Crust
– 1 head of cauliflower
– 1 cup part skim mozzarella
– 1 egg

For the Toppings:
– 1/2 cup basil pesto
– 4 ounces fresh mozzarella
– 1/2 cup shredded parmesan
– 5 fresh basil leaves, chopped
– 2 tablespoons sun-dried tomatoes, chopped
– 5 eggs

Instructions:

Preheat your oven to 425 degrees. First, we’ll start by making our crust. Cut the florets from the head of cauliflower and drop into a large food processor. Process until completely shredded, then a add to a skillet and cook for 5-7 minutes on medium heat to reduce some of the moisture and cook the cauliflower. Once you’ve cooked your cauliflower, transfer it to a large bowl to cool. Once the the temperature has cooled off, add your egg and mozzarella. Mix together until well combined. Lightly grease a baking sheet or we actually recommend covering with parchment paper if you have some on hand. Spread the crust out into an even layer and pop in the oven. Bake for 10-15 minutes, until the crust is golden brown. Now it’s time to gather your toppings. Start by covering the crust with a thin a layer of pesto. Then place chunks of your mozzarella followed by a sprinkling of the parmesan and basil. Finally toss some chopped sun-dried tomatoes on top. Bake for 5 minutes. Now top with your 5 eggs and toss the pizza back in the oven for another 5-10 minutes, depending on how runny you want your yolks to be.

 

Enjoy it!

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Caulifower & potato soup with dill whipped cream

INGREDIENTS
For the soup

1 pound russet potatoes, peeled and cubed
1 head of cauliflower, chopped into florets
4 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 leek, sliced into half moons and rinsed
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced 
4 cups good-quality chicken stock
1/2 cup whole milk
1/2 cup crème fraîche
4 ounces grated sharp cheddar cheese (about 1 packed cup), optional
Kosher salt and freshly ground black pepper

For the dill whipped cream
1/2 cup heavy cream
1 heaping tablespoon chopped dill
Kosher salt, to taste

INSTRUCTIONS

For the soup, preheat oven to 450°.

Toss the potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast for 15 minutes. Meanwhile, toss the cauliflower with remaining 2 tablespoons of olive oil and season with salt and pepper. Add the cauliflower to the pan with the potatoes, stirring to combine. Cook for an additional 25 minutes, stirring midway through cooking, until vegetables are soft and golden brown.

In a Dutch oven or soup pot, melt butter over medium heat. Add the onions and leeks and sauté until tender and translucent, about 6 minutes. Add garlic and cook for another minute. Add the roasted vegetables and stock to the Dutch oven and season with a little salt and pepper. Bring the liquid to a boil, reduce the heat to low, and simmer for 10 minutes.

To puree soup, either run it through a food mill fitted with the medium disc or process in batches in a blender. If you want a very smooth soup, push the puree through a fine mesh sieve or chinois, if desired.

Return the soup to the Dutch oven. Add milk and creme fraiche and rewarm over medium-low to medium heat. Whisk in cheese until completely melted, if using. Season the soup with kosher salt and pepper, to taste. (If making the soup in advance, leave out the milk, crème fraîche, and cheese until ready to reheat and serve.)

For the dill whipped cream, add heavy cream to a clean mixing bowl. Using a balloon whisk, whip the cream vigorously by hand until soft peaks begin to form. (I like a thickened, yet still malleable texture.) Gently stir in the dill and a generous pinch of kosher salt. Chill for about an hour to allow flavors to marry. If the whipped cream gets too thick, just fold in a couple splashes of cream until it reaches the desired texture.

Serve the soup with a dollop of dill whipped cream, coarsely ground black pepper, and a drizzle of good olive or walnut oil.

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Cauliflower "Fried Rice"

4 servings
Ingredients:

1 medium head (about 24 oz) cauliflower, rinsed
1 tbsp sesame oil
2 egg whites
1 large egg
pinch of salt
cooking spray
1/2 small onion, diced fine
1/2 cup frozen peas and carrots
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3 tbsp soy sauce, or more to taste

Instructions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.

Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

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